Roast Rack of English Lamb

New Season Roast Rack of English Lamb with Crushed Peas

Serves 6

Ingredients:

French trimmed Rack of lamb
3 rib rack per person. Ask your butcher to prepare these.
1 red onion sliced.
Pint good quality lamb stock
Handful of fresh rosemary sprigs

1 1/2lb frozen peas, that have been allowed to thaw.
Handful of finely chopped fresh mint
2-3 tbs extra virgin olive oil
Marinade
1 clove garlic
Handful of fresh mint
2 tbs extra virgin olive oil
-
Method:
Put the peeled chopped garlic and mint in a pestle and mortar and mix to a thick paste add the olive oil no salt at this stage as it draws out moisture.
Spread the marinade by hand all over the racks of lamb. Leave for at least 4 hours to marinate.

You can make the lamb jus in advance. Add a little oil to a saucepan and add the onion. After about five minutes add 2-3 sprigs of rosemary then continue to cook the onion until it begins to brown then add the lamb stock. Bring to the boil then reduce to the heat and leave to reduce. Remove the rosemary sprigs and discard. Continue reducing the lamb stock until reduced by about ¾. You are looking to achieve an intense flavour there should be about ¼ pint left. Pass through a fine sieve into a small pan. Discard the onions. You can if you wish reduce the jus a little more to get the depth of flavour you prefer. Just remember you want to have enough to spoon a couple or three table spoons over each rack of lamb.

Take the marinated lamb racks and season with salt and pepper. Do ensure that if you have kept the lamb in the fridge that it has been at room temperature for at least an hour before you start to cook it. Heat a large heavy bottomed pan. Add the lamb racks and brown well on all sides. Once browned turn all the racks rib side down / skin side up and place in preheated over at 180 degrees centidraed for no more than 10 minutes. This will give medium cooked meat. For rare to medium reduce the time by 3 minutes. If you want you rack of Lamb well done then please doesn’t read my recipe any further it is a waste of good lamb to cook it well done.

Meanwhile place the peas in a food processor with about 2tbs of the chopped mint. Now just pulse the thawed peas and mint until the peas are looking crushed but not pureed. The peas must retain some structure you are not looking to make a soup! The peas can be prepared well ahead of time and only need then to be cooked through.

Place the crushed peas in a saucepan and add a good glug of extra virgin olive oil (2-3 tbs). The peas will only need to be heated through just before you plate up. They do not take more than a few minutes to cook.

Remove the cooked lamb from the oven and leave to one side to rest for a couple of minutes whilst you prepare the crushed peas.

With a pastry cutter or some other such thing, an empty tin (washed) with top and bottom removed will suffice. Lightly butter or oil the inside of the tin. Place the tin on the warmed serving plate. Add a serving of the crushed peas to the round (tin) and spread to fit with a spoon. Remove the tin and you should have a vibrant green circle of crushed peas. !! Repeat this for the remaining plates. You can of course omit the round tin for the presentation and just place a portion of the peas on the plate.

Now place the rack of lamb on the crushed pea base. Over the lamb spoon a little jus. Top the lamb with a sprig of rosemary or fresh mint and serve.

I like to serve this with a large bowl of simple buttered Jersey Royal new potatoes

Wine note:
A good Rioja or Loire red would work very well with this beautiful spring time dish. Enjoy!

Spicy Jambalaya

Spicy Jambalaya

I am a big fan of one pot cooking and maximum flavour. This gives me an easier time in the kitchen without comprising my standards. This is a very comforting dish. It always looks great placed in the centre of the table. Everyone can dig in and help themselves.

Serves 4

Ingredients:

2tbs olive oil
1 onion finely chopped
1 stick celery chopped
2 cloves garlic chopped or crushed
1lb chicken thighs boned and skinned and chopped 1inch pieces. Note you want 1lb chicken thighs left after bone and skin removed.
1 green pepper cut into chunks
1 or 2 green chillies depending on your liking for chilli
7oz of Chorizo. Skinned and sliced
1 tin of sweet corn (optional)
3 squid cleaned and cut into ½” rings (optional)
6oz raw prawns shelled and cleaned (optional)
¼ tsp Cayenne pepper
10fl oz brown basmati rice
1 pint of Chicken stock
Good splash of dry white wine (optional)
½ tsp Oregano
Plain yogurt

Method:
Heat oil in large heavy bottom pan that has a close fitting lid. Ideally a large shallow casserole or Mediterranean style saucepan. Add the onion and fry for a few minutes then add the celery and garlic and chilli. Fry gently for a few minutes until soft. Now add the chorizo and continue to fry until it releases its oil. Now add the chicken thighs and cook until browned.

Stir in the rice (making sure you have rinsed it through in a sieve first) cook for a few minutes, stirring, until the rice is coated in oil.

Now add the wine if you are using it and the chicken stock. Stir through bring to the boil. Now turn to a gentle simmer and put the lid on.

About 30 minutes later add the corn and green pepper and the cayenne. Sprinkle over the oregano. Cover and continue to cook for about 50 minutes to an hour. You will need to check the liquid level in the pan. If it dries too much before the rice is cooked add a little more water or stock.

When the rice is cooked add the prawns then a couple of minutes later add the squid. As soon as the prawns have turned pink they are cooked. The squid will turn a solid white colour when ready. Do not overcook the squid.
Check and adjust the seasoning if necessary. Serve garnished with some plain yogurt.

Notes:
Brown basmati rice cooks better in this dish than white rice. White rice tends to lose its structure.
You can add more white wine if you wish to, just reduce accordingly the amount of stock.
The variations with dish are endless. You can omit all the seafood. You could add pineapple. A few chopped sun dried tomatoes would also work well.

Pineapple Curry

Okay the curry feast weekend was a huge success. All of the curries listed were truly delicious. I will begin to post the recipes on the blog. These recipes as with most of my cooking are always pretty relaxed. There are very few hard and fast rules. Adapt my recipes to suit your own tastes. If you want hotter then add more chilli or use less chilli for a milder result. If you don't like an ingredient, well don't use it. I always think recipes are a guide for you to build on. Time to enjoy a truly delicious recipe, Pineapple Curry. I guarentee you will impress yourself with the result.

Pineapple Curry

This is truly a delicious curry it is very easy and quick to make and simply stunning to look at.

Serves 2
Ingredients:
1lb fresh pineapple peeled and cubed
4tbs of fresh grated or dried coconut
1 tin coconut milk
¼ tsp mustard powder
1 green chilli roughly chopped (Add more chilli for hotter flavour)
12 curries leaves fresh or dried
½ tsp salt
2tbs oil or ghee
Pinch of brown mustard seeds
2 long red chillies chopped into large pieces
1tbs chopped coriander leaves

For the marinade
1/3 tsp mustard powder
¼ tsp turmeric powder
1-2tsp sugar (depends how sweet the pineapple is)
¼ tsp salt
1tbs water

Method:
Put the pineapple in a bowl and combine well with the marinade ingredients. Mix well and leave to marinate for at least 20 minutes.

In a blender put the coconut milk, green chilli, grated coconut and blend to a paste.

Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the curries leaves, once they have let their fragrance into the oil add the red chilli and stir for a minute. Do not let the chilli get too dark in colour.

Now add the pineapple and stir fry for about 10 minutes.

Add the coconut paste and bring to the boil. Reduce heat and cook for about 30 minutes or so until the sauce reduces and thickens.

Adjust the seasoning as required by adding salt or sugar.

Garnish with the chopped coriander leave and a whole red chilli.

Notes:
To test for a ripe pineapple pick up the pineapple by the leaves. The leaves should pull out easily if ripe. You can buy a few days ahead of time and leave the under ripe pineapple next to some bananas to speed the ripening process.

Serve with simple white Basmati rice.

You could just as easily add some fresh prawns about 5 minutes before the end of the cooking time for a variation.

A Curry Weekend

I have spent the day making curry in preparation for a curry feast on Saturday. If I am satisfied with the results the recipes will be posted.

• Lamb with Plums believed to originate from the Veeraswamy Restaurant
• Lamb with coconut & potato a traditional Punjabi dish
• Pineapple Curry
• A dal (not sure what sort yet)
• Walnut, mint & yoghurt relish
• Red onion relish
• Home made lime pickle
• Home made orange pickle

Coppers' Mussels

Coppers’ Mussels
This is a really cheap and delicious dinner best eaten with your fingers

Serves 2

Ingredients:

Fresh Mussels. I allow 500g per person for a main course. This is a generous serving
½ bottle good dry white wine.
½ onion finely chopped
1tbsp olive oil
2 cloves garlic finely chopped
1 chilli (optional)
Large handful curly parsley - chopped
250ml double cream

Method:
Clean the mussels thoroughly in cold water. Pull off the beards. This is the hairy looking part poking from the shell. I am very fussy about preparing mussels and I insist on scraping all barnacles etc from the shell. The can be done with a blunt knife. You don’t have to be this fussy but I think the effort is worthwhile for looks and presentation and it helps to keep the broth grit free. Make sure you discard any broken shells.

Heat a large stock pot or very large saucepan. Add the oil. Then add the chopped onion and sauté until soft. Add the garlic and the chilli and fry for a couple of minutes.

Raise the heat to hot and add the mussels. Now add the wine. Put the lid on and allow to steam for about four minutes or until the mussels begin to open. When they just begin to open add the cream and the parsley. Replace the lid and toss the pan to bring the mussels on the bottom to the top and vice versa. Have a peek at them they are ready as soon as the shells open.
**Do Not Overcook**
Serve immediately. Ladle into bowls with some of the broth.

Serve with lots of fresh crusty bread and butter and lots of good dry white wine.

Wine Choice
Rueda, A white Spanish wine from Valladolid region

Note
I always clean mussels ahead of time and then keep them in a bag in the fridge.

Roast Stuffed Peaches & Amaretti

Roast Stuffed Peaches
Serves 4

Ingredients:

4 yellow peaches, skinned
2oz Amaretti (or Macaroons)
1 egg yolk
1oz butter
10z sugar
¼ pint dry white wine


Method:

Cut the peaches in half and remove the stone.
Make the hollow where the stone was a bit deeper with a teaspoon. Reserve the removed flesh
Crush the Amaretti and mix with the reserved peach flesh, egg yolk, butter and ½ oz of the sugar.
Use this stuffing mix to fill the hollows of the peach halves.
Place peaces in a lightly buttered ovenproof dish and sprinkle the rest of the sugar over. Pour over the white wine.

Bake in oven at 180 degrees C for 25-30 minutes.

This can be served hot or cold

Lamb & Cumin

A big shout for the ancient tradition of combining lamb with cumin. Despite what some TV programmes may opine, lamb and cumin work like fish & chips, strawberries & balsamic vinegar, poached pears with rosemary or lobster & vanilla (yes trust me, it's a French thing and very very good).

Cumin is much cheaper bought wholesale. Pan roast it to release the best flavour and do try black cumin. This has a much deeper far more intense flavour than ordinary cumin.

Try grinding some cumin seeds with rock salt and using as a sprinkle for your BBQ or grilled lamb cutlets served with real home made chips, very Spanish and exceptionally tasty. You could partner with a rioja or cold beer on a hot day or better still a cold Palamino Fino sherry. You will not be disapointed. Just close your eyes and you could be in a Spainish mountain town.